Italian cuisine · Vegetable Dishes

Sautéed Friarielli

Neapolitan broccoli rabe, blanched and tossed in fiery garlic oil with chili.

Ingredients · for 4 servings

• 600 g broccoli rabe (cime di rapa, or broccoli as substitute)
• 4 cloves garlic
• 2 dried red chilies
• 6 tbsp olive oil
• 1/2 lemon
• Salt, pepper

Instructions

1. Wash the broccoli rabe, trim off the thick lower stem ends and cut the tender leaves, stems and buds into pieces about 5 cm long.
2. Bring plenty of salted water to a boil and blanch the greens for 3–4 min. until the stems yield but still have bite; this removes most of the bitterness.
3. Drain the greens, briefly refresh under cold water and let drain very well so the oil doesn't splatter later.
4. Warm olive oil in a wide pan over medium heat and let the sliced garlic cloves and crumbled chilies infuse for 1–2 min. until the garlic turns light gold.
5. Add the greens and toss over high heat for 4–5 min. until glossy with oil and a few leaf tips lightly char.
6. Season with salt, pepper and a splash of lemon and serve hot as a side to meat or with bread as an antipasto.